Speedy roasted pepper pasta with crunchy chorizo crumbs
Prep
5 mins
Cook
10 mins
Servings
4
Difficulty
Easy
This is my go to midweek dinner when I'm craving something tasty but don't have much time. The whole thing comes together in just fifteen minutes, which means you can have a restaurant quality pasta on the table before anyone gets too hungry. I love using a roasted pepper and almond pesto because it's packed with vitamin C and healthy fats, plus it does all the flavour work for you. The real magic happens with those crispy chorizo breadcrumbs on top, which add a wonderful texture and salty punch that transforms simple pasta into something really special. It's one of those clever dishes that looks far more impressive than the minimal effort it actually takes.
Ella x
Ingredients
- 300 gramsessential penne(or other pasta shape)
- 1 tbspessential olive oil
- 60 gramsdiced chorizo
- 1white sourdough bread(large slice No.1 White Sourdough Bread, torn into small pieces)
- 190 gramsroasted pepper & almond pesto(jar No.1 Roasted Pepper & Almond Pesto)
- ½essential lemons(Essential Lemon, juice (optional))
- 25 gramsflat leaf parsley(pack flat leaf parsley, leaves roughly chopped)
Detail level
Instructions
- 1
Cook the pasta in a saucepan of boiling salted water, according to pack instructions.
- 2
Heat the oil in a large frying pan and cook the chorizo and sourdough for 8 minutes, stirring until the bread is golden and crunchy.
- 3
Drain the pasta, reserving a mug of cooking water, then return the pasta to the pan. Add the pesto and enough of the reserved water, stirring until creamy and well mixed. Check the seasoning and add the lemon juice, if liked. Stir in the parsley.
- 4
Divide between bowls and spoon over the bread and chorizo.
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